I have found a new favorite recipe this week!  We love, love, love Mexican food around here.  This recipe gives us a taste without the guilt.  It was originally a Weight Watchers recipe.  I have tweaked it a bit for our dietary needs.  You can find the original recipe here. Don't let the name fool you.  You will never taste the spinach.  This comes out sort of like a Mexican lasagna.  It is great!  Serve with chips and a salad for a complete meal.

Mexican Spinach Bake

A lowfat "enchilada" bake without tortillas.

Ingredients (*I doubled this for our family and made it in a 13x9 pan)

• 18 oz ground meat (turkey, chicken, beef, pork - your choice)
• 5 tsp taco seasoning (I use homemade with no salt added)
• 8 oz fat free cream cheese (I used reduced-fat)
• 3/4 cup enchilada sauce (or low sodium taco sauce)
• 1/2 cup mozarella
• 2 large eggs
• 1 small onion, chopped
• 4 oz green chiles, canned, drained (for extra heat, we used jalepenos)
• 1 package frozen chopped spinach, thawed and drained

Directions

1. Brown turkey, onion and taco seasoning. Add enchilada sauce and simmer until thickened, about 5-7 minutes. Set aside.
2. Pre-heat oven at 350 °F (175 °C). Use non-stick spray to grease an 8 x 8" pan.
3. In a medium bowl, blend cream cheese, spinach, and egg together until creamy.
4. In bottom of pan, spread half of the meat mixture until it covers it.
5. Then spread the spinach mixture on top of the meat, making sure it reaches the edges.
6. Sprinkle half of the cheese on top. Then add remaining meat mixture and sprinkle the rest of the cheese. Bake in the oven for 30 minutes until set.